I’m not a big holiday girl but I do try to take advantage of the sales that surround holidays. When it comes to the Fourth of July that means fresh produce! Like corn 7 for $1.00,
fresh strawberries and raspberries,
and of course, watermelon,
But I’m rather stuck with a full fridge at the moment, a downside to cooking in bulk when good deals come along and not eating much in the hot summer months. I’ve organized as best I could and then began to share the perishables.
Like taking cupcakes to my Grandpa for him to share with the caregivers,
and inviting Tressa & the pickle over for lunch!
I went blog splunking on Friday and came up with a ton of links to people who are WAY more talented than I am. They’re not hard to find, trust me. In doing so I found 2 new recipes to try – a drink and a dessert – and another variation of my favorite cobbler recipe.
First the cobbler!
I took 4 cups of the berries I picked on Wednesday and added a half cup of sugar. Stir it up and put it aside. For the record this is a pretty even mix of blackberries, Marion berries and Ollalie berries. Some sweet, some tart, all very ripe.
Then I mixed 1 cup sugar, 1 cup flour, 1/3 tsp salt, 2 tsp baking soda and 3/4 cup milk in a bowl and mixed that together. Preheat the oven to 325 and melt a stick of butter in a glass pan. I used a small 8×8 pan but you can use another size as long as everything fits.
Layer the dish with the butter, then the batter, then the berries. I’m stubborn so I added the last bit of the batter on top. The result was a smell so amazing I wish this blog were scratch and sniff enabled. Alas, no.
But I think there’s a rule that holidays cannot just have one dessert. So I made a frozen layered dessert.
Layered from the bottom up with ice cream sandwiches, bananas, strawberries, chocolate sauce, a mix of crushed pineapple and whipped cream and topped with crushed Butterfingers candy bits.
And since lady does not live on dessert alone so I made fajitas: chicken, white rice, peppers, onions, zucchini and cheese. Along with lunch, slushies! These are almost better than Sonic. I say almost because Sonic has an ice machine and I don’t.
You start by making raspberry paste. My raspberries were half price which is co-op speak for ‘eat quickly’! There were a few berries that had gone bad so I but off the bad parts and pureed a cup of fruit with 2 Tablespoons of water and 2 Tablespoons of powdered sugar. This can be done ahead of time and put aside in the fridge. You’ll only need about a tablespoon of raspberry for each drink so plan accordingly.
When it comes to making the citrus slush start by juicing lemons. About 6 lemons for 6 large drinks is right – or 1 cup of juice. Add 2/3 cup of orange juice, any variety. I used a frozen concentrate since it’s easier to store than fresh. Add 3/4 cup of sugar, 3/4 cup water. Pour the entire mixture over 4-5 cups of ice in the blender. Blend on high until it’s nice a slushy.
Spoon a tablespoon of the raspberry paste into each glass and top off with the citrus slush. The recipe recommends mint and raspberry garnish. I used a cherry and a pink umbrella.
Here’s one I made when the slushie mixture was pretty melted